Mignonette

When enjoying a plate of raw oysters, often the simplest of recipes are also the best. Our favourite mignonette balances the sharp and sweet flavours of red wine and rice vinegars while the shallots add some crunchy texture and the freshly-ground pepper a touch of spice.

This oyster accompaniment can be thrown together in minutes but is best left to chill in the fridge for 30 minutes to let the flavours meld.

1. Finely chop the  shallot and place it in a ramekin, or small bowl.
2. Pour over the red wine vinegar and rice wine vinegar.
3. Add the ground pepper and season with some sea salt to your liking. Easy!